Crispy Curry Chicken

with Sautéed Zucchini & Nectarine Rice

30 MIN

2 Servings

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From the Test Kitchen

For this vibrant dish, chicken is dusted with a coating of cornstarch and warming vadouvan curry powder to create a flavorful, crispy crust—perfect for soaking up a delightful combo of creamy mayo and sweet chili sauce.
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Nutrition

PER SERVING
Calories

670 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Chopped Chicken Breast
½ cup Jasmine Rice
1 Lime
1 Zucchini
1 Nectarine
¼ cup Cornstarch
2 Tbsps Mayonnaise
1 Tbsp Sugar
3 Tbsps Sweet Chili Sauce
¼ tsp Crushed Red Pepper Flakes
1½ tsps Brown & Yellow Mustard Seeds
2 tsps Vadouvan Curry Powder

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & marinate the nectarine

Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Halve the lime crosswise. In a large bowl, combine the mayonnaise and sweet chili sauce. Pit and small dice the nectarine; place in a separate bowl. Add the sugar and the juice of 1 lime half; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

2 Make the nectarine rice

Meanwhile, in a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the marinated nectarine (including any liquid) and stir to combine. Taste, then season with salt and pepper if desired.

3 Cook the zucchini

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Season with salt and pepper. Add the mustard seeds and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until the zucchini is softened (be careful, as the mustard seeds may pop as they cook). Turn off the heat; stir in the juice of the remaining lime half. Taste, then season with salt and pepper if desired. Transfer to a plate and cover with foil to keep warm. Rinse and wipe out the pan.

4 Coat & cook the chicken

Pat the chicken dry with paper towels; place in a bowl. Season with salt and pepper. Add the cornstarch and curry powder; toss to coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated chicken in an even layer (discarding any excess cornstarch). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.

5 Dress the chicken & serve your dish

Discarding any excess oil from the pan, carefully transfer the cooked chicken to the bowl of sweet chili mayo; stir to coat. Taste, then season with salt and pepper if desired. Serve the dressed chicken with the nectarine rice and cooked zucchini. Enjoy!